Char Siu Chicken is a delicious take on the classic Chinese barbecue flavor that’s sweet, sticky, and full of savory goodness. The chicken is marinated in a mixture of hoisin sauce, honey, soy sauce, and a touch of five-spice powder, then roasted to perfection with those beautiful caramelized edges you just can’t resist.
I love making this dish when I want something that feels special but is still simple to prepare. The marinade is quick to whisk together, and the chicken comes out tender and juicy every time. Plus, the leftovers heat up wonderfully, making it an easy go-to for lunches or busy weeknights.
My favorite way to enjoy Char Siu Chicken is sliced over steamed rice with some steamed broccoli or bok choy on the side. It also makes a fantastic filling for bao buns or sandwiches if you want to mix things up a bit. This dish always gets a thumbs-up from friends and family, and I think it’s because the flavors are just so satisfying without being complicated.
Key Ingredients & Substitutions
Chicken Thighs: Skin-on thighs are best here because the skin crisps up nicely, locking in juicy meat. If you prefer leaner, use skinless, but you might lose some flavor and crispiness.
Hoisin Sauce: This adds a sweet, tangy depth. If unavailable, try a mix of soy sauce and a bit of honey or plum sauce as a quick substitute.
Shoaxing Wine: Chinese Shaoxing wine brings authentic flavor. Dry sherry works well instead, or use mirin for a sweeter alternative if needed.
Red Fermented Tofu: It gives Char Siu its classic red color and a slight tang. It’s optional, so don’t worry if you can’t find it—your dish will still taste great without it.
How Do You Get the Perfect Char Siu Chicken Color and Flavor?
Marinating well and basting during roasting are the secrets. Here’s how to nail it:
- Marinate: Let the chicken soak in the sauce for at least 4 hours or overnight for deep flavor and color.
- Baste: While roasting, brush the chicken with reserved marinade. This builds up layers of sticky, caramelized glaze.
- Use a wire rack: This lets air circulate, so skin crisps evenly, avoiding sogginess from excess marinade.
- Broil carefully: At the end, broil a couple of minutes for extra caramelization. Keep a close eye to avoid burning.
Equipment You’ll Need
- Baking tray with foil – makes cleanup easy and catches drips from the chicken.
- Wire rack – lets air circulate so the chicken skin crisps nicely.
- Mixing bowl – for whisking together the marinade ingredients smoothly.
- Resealable plastic bag or shallow dish – perfect for marinating the chicken evenly.
- Basting brush – helps you spread the marinade during roasting for that sticky glaze.
- Meat thermometer (optional) – handy to check doneness without cutting into the chicken.
Flavor Variations & Add-Ins
- Swap chicken thighs for pork shoulder slices for a more classic Char Siu experience.
- Add a splash of sriracha or chili flakes to the marinade for a spicy kick.
- Include diced pineapple or orange zest for a fresh, fruity contrast to the rich glaze.
- Top with toasted sesame seeds or chopped peanuts for extra texture and nuttiness.
How to Make Char Siu Chicken?
Ingredients You’ll Need:
- 2 lbs (900g) boneless, skin-on chicken thighs
- 3 tablespoons hoisin sauce
- 3 tablespoons soy sauce
- 3 tablespoons honey
- 2 tablespoons Chinese Shaoxing wine (or dry sherry)
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- 1 teaspoon five-spice powder
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon red fermented tofu (optional, for authentic color and flavor)
- 2 green onions, sliced for garnish
- Cooked white rice for serving
How Much Time Will You Need?
Plan for about 15 minutes to prepare the marinade and chicken. Then, marinate the chicken for at least 4 hours—overnight is even better. Roasting takes around 30-35 minutes, plus about 5 minutes resting time. In total, around 5 hours including marinating, but active cooking and prep is under an hour.
Step-by-Step Instructions:
1. Make the Marinade:
In a bowl, mix the hoisin sauce, soy sauce, honey, Shaoxing wine, oyster sauce, sugar, five-spice powder, minced garlic, grated ginger, and red fermented tofu if you’re using it. Stir everything together until well combined.
2. Marinate the Chicken:
Put the chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure each piece is covered. Seal the bag or cover the dish and put it in the fridge. Let it marinate for at least 4 hours, or overnight if you can. This gives the chicken plenty of flavor.
3. Roast the Chicken:
Preheat your oven to 425°F (220°C). Line a baking tray with foil and set a wire rack on top. Take the chicken out of the marinade, saving the leftover marinade to baste. Arrange the chicken thighs skin side up on the wire rack.
Roast in the oven for 20 minutes. Then, brush the chicken with the reserved marinade. Roast for another 10-15 minutes until the chicken is cooked through and has a lovely char. If you like it extra caramelized, broil for 2-3 minutes more – just watch it carefully so it doesn’t burn.
4. Rest and Serve:
Once cooked, let the chicken rest for 5 minutes. Then slice it into strips and place on a bed of steamed white rice. Sprinkle sliced green onions over the top for a fresh garnish.
Serve immediately and enjoy the delicious sweet and savory taste with a slight char that makes this Char Siu Chicken so special!
Can I Use Frozen Chicken for This Recipe?
Yes, but be sure to thaw it completely in the fridge overnight before marinating. This helps the marinade penetrate and ensures even cooking.
How Long Can I Marinate the Chicken?
Marinate for at least 4 hours, but overnight is best for maximum flavor and tenderness. Avoid marinating longer than 24 hours to prevent the texture from becoming mushy.
Can I Make Char Siu Chicken Ahead of Time?
Absolutely! Roast the chicken, then store it in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or on the stovetop to keep the glaze sticky.
What Can I Substitute for Red Fermented Tofu?
If you don’t have red fermented tofu, simply skip it. The marinade will still be delicious, though your chicken won’t have the traditional reddish hue. For color, a small amount of red food coloring is sometimes used, but it’s optional.
